Instructions: 1. Melt butter in large skillet over medium-high heat. Stir in onion and cook 3 minutes. Add asparagus and chicken broth; boil 3 minutes over high heat. Add heavy cream, peas and lemon peel; boil until sauce is thickened, about 3 to 4 minutes.

2. Toss sauce with hot pasta and Parmesan cheese in large serving bowl.

Makes 6 servings.

Celebrate the rites of spring with the delicate touch of citrus and bright shades of green in this delicious pasta dish.

Prep time: 5 minutes

Cooking Time: 9 to 10 minutes Degree of difficulty: Easy Low-fat

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